Yummy Lentils Recipes

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

YUMMY LENTILS

Steps:

• TO COOK THE LENTILS
• In a large saucepan, combine the lentils, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Add water to cover everything by about 2 inches. Bring the water to a boil (BTB) and reduce to a simmer (RTS); cook for 20 to 30 minutes, or until the lentils are soft.
• Remove the pot from the heat and season the water with salt. TASTE it to make sure it is well seasoned. Let the lentils sit in the salty water for 10 to 15 minutes.
• Ladle out 1/2 cup of the lentil cooking water and reserve. Strain the lentils. Remove all the veggies and aromatics and discard.
• TO FINISH THE LENTILS
• Coat the bottom of a large sauté pan lightly with olive oil, add the bacon, and bring to medium heat.
• When the bacon has rendered a lot of fat and become brown and crispy, 5 to 6 minutes, add the diced onion. Season with salt and cook until soft and aromatic, 8 to 10 minutes.
• Add the garlic and cook for 2 to 3 minutes more, stirring frequently.
• Add the carrot and celery and continue to cook until soft and aromatic, another 2 to 3 minutes.
• Add the cooked lentils and the reserved lentil cooking water. Cook until most of the liquid has reduced. Taste for seasoning and add salt if needed. Toss in the chives and serve hot or at room temperature.